Introduction: Caviar From Pepsi

Picture of Caviar From Pepsi

Hi, my name is Viktor and sorry for my English.

What do you say, if your favorite drink turn into something resembling caviar? In this project we will transform a liquid into sphere that can be eaten with a spoon.

Step 1: How Does It All Work?

Picture of How Does It All Work?

To make the caviar from the liquid you will need two main components:

  • Sodium Alginate
  • Calcium Chloride

Sodium Alginate is used in the food industry as an additive E401. It is used as a thickener and stabilizer.
Calcium Chloride is also a food additive called E509. The main application is curing agent in food products. It is a porous bits of white, readily soluble in water.

Of course, Sodium Alginate and Calcium Chloride are quite unusual components, but you can buy them in the online stores.

Step 2: Firstly, Let's Make the Caviar From the Tomato Juice

Picture of Firstly, Let's Make the Caviar From the Tomato Juice

Mix 100 grams of the tomato juice and 1 gram of Sodium Alginate.

Here we need a mixer or blender. If mixing the powder of Sodium Alginate by spoon it will take a lot of time. The mixer will make it in just a few seconds.

Leave for 10 minutes, so that the powder is completely dissolved.

Step 3: Next, Make a Bath

Picture of Next, Make a Bath

Mix 5 grams of Calcium Chloride and 1 liter of water. I use plain water at room temperature. Calcium Chloride is readily soluble in water, so the mixer is not needed here.

Step 4:

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Take the syringe with the maximum volume and fill the syringe of juice mixture with Sodium Alginate.

Place the syringe over the container with the bath and slowly push the plunger to get a small drop.

As soon as the juice hits the water, starts instant spherification.

It looks like a real caviar!

Wait a couple of minutes to harden the shell.

Step 5:

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After that you need to use a sieve to get the caviar and rinse in plain water without Calcium Chloride.

The shell will harden in 15-20 minutes, so to get an explosive effect in the mouth, it is better to eat them immediately.

Step 6: I Made This Experiment With Other Products:

Picture of I Made This Experiment With Other Products:
  • Carrot Juice
  • Apple juice
  • Pepsi

For the sake of science I tried everything. To be honest, it is very unusual taste to conventional products in spherical form.

If you still find Sodium Alginate and Calcium Chloride - be sure to try to do it yourself!

Step 7: Also You Can Watch the Video (in Russian)

I hope you like it!

Step 8:

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It should be noted that the additives E401 and E509 are allowed to use in most countries of the world as a safe, but subject to concentration in food. Permitted concentration per kilogram of product is not more than 20 grams of Sodium Alginate and up to 10 grams of Calcium Chloride.

Comments

Patrick M (author)2017-08-13

Google Molecular gastronomy

mrsmerwin (author)2017-01-30

will these melt if you use them to garnish something hot?

AnthonyK4 (author)2016-10-19

Real nice

CrayfishYAY (author)2016-06-24

So, do these pop in your mouth, or is it more like jello balls? & do those chemicals alter the taste of the balls?

Matlek made it! (author)2016-05-11

Cool! I tried with iced tea and apple compote... It is quite interesting, I think I'll try with other tastes.

Thanks for sharing!

Unseenseeker13 (author)2016-04-24

this is awesome. did some research on how popping boba are made. make that water an ice bath and you have popping boba o.<

That Redhead (author)2016-04-20

Very cool!

BertV19 (author)2016-04-07

I use Agar Agar to make Rum caviar. It's nice to serve in a spoon or directly in a cocktail!

sTiNkFiZzLe (author)BertV192016-04-07

Cool idea!

ShaneA20 (author)2016-04-06

thank you!!!

psharp20 (author)2016-04-05

Nice work, looks fun. I tried something similar in the past, it didn't work, I'll use this recipe next time.

No need to apologise for your English, your clearly better at it than a significant percentage of native speakers.

psharp20 (author)psharp202016-04-05

*You're*

I'll include myself in the above

gilligoon (author)psharp202016-04-06

Lol

MatthewP77 (author)2016-04-05

Very interesting looking! Strange to "eat" a "drink"

tipigeon (author)2016-04-05

I tend to use agar agar when making caviar dropplets since it doesn't change the taste too much, but it's less strong if you buy it in the kitchen special

snakelips1 (author)2016-04-04

Slick 'able! Somebody must have an easy way to stop/retard/slow the reaction, (possibly as simple as quickly transfering to an ice bath or similar chilly environment, slowing the reaction or diverting its reactive energy) to maintain/prolong the more caviar like texture. Probably end up being sound or microwaves.

par64guy (author)2016-04-03

Very interesting! These remind me of the Boba you find in Frozen Yogurt shops. http://fanaledrinks.com/blogs/blog/18322291-how-is-popping-boba-made

npete (author)2016-03-31

These remind me of Brain Drops from Marbles the Brain Store. I'm curious how healthy those two chemicals are to eat. Anyone know? I'm notntaking about legality, but what they do to the body.

AlexRandomkat (author)npete2016-04-02

Sodium alginate and calcium chloride are pretty much safe, although some sources point out that sodium alginate may interact with certain medications. Also, the dissolving of calcium chloride in water is exothermic so I would not suggest ingesting the plain salt. I wouldn't recommend eating bags of sodium alginate either since sodium alginate is about 1/10 sodium. (molar mass of sodium alginate = 198.05g, molar mass of sodium = 22.99g)

npete (author)AlexRandomkat2016-04-03

Wow, thanks for the facts! So the verdict would be: generally safe in moderation, it sounds like. Or am I misunderstanding you?

AlexRandomkat (author)npete2016-04-03

yes, safe in moderation.

dapackers (author)2016-04-01

The picture of your bag of calcium chloride says it's 77% but what I'm coming across online to buy is all 99%. Would you just dilute the 99% strength more or wouldn't it make a difference since you are rinsing afterwards anyway?

AlexRandomkat (author)dapackers2016-04-02

It does not make a difference how much calcium chloride you put into the solution.

well, as long as you don't put too little.

TwinkletoesKat (author)2016-04-02

Looks like popping boba! Yum!

tan131 (author)2016-03-31

Отличная идея! Спасибо!

Aubrienna (author)2016-03-31

This is so cool! It looks fun! Your English is great! I have two questions, how much are the E401 and E502? Second question: What made you think to try this? I am 13, and my allowance is only $13 dollars a month, so if it's very expensive I won't be able to do it. Great instructable by the way!

md3 (author)Aubrienna2016-03-31

If my kid came to me saying they wanted to make Pepsi caviar, I would be so psyched! Well, first I'd ask them what the heck that is and then I would definitely make it happen. Show them the tutorial, ask them!

RussianDude (author)Aubrienna2016-03-31

I bought a calcium chloride on Ebay. It costs about $ 2-3 per 100 grams. Sodium alginate is 2-3 times more expensive.

On your second question, the answer is simple, I just thought it would be interesting and fun.

jiggybaby (author)2016-03-31

You english is awesome.. And I love these, I give my horse these when she bored

robbied made it! (author)2016-03-31

I made these spheres a little while back. These don't quite pop as much as dissolve in your mouth. The clear ones are butterscotch schnapps and the white ones are baileys irish cream. The one on the spoon in the last photo is a combination of the two.

voodoopunchie (author)2016-03-31

Nasty, and awesome! I love the idea but I don't like caviar because of the popping thing, so I don't think this would be my thing, but I've seen some bigger spheres made of other things, and love that you thought of doing these small ones! This would be awesome to add to an 'ible I saw on making sushi cake.

BrianM172 (author)2016-03-31

Just grab those tomato caviar balls and just drop them into pasta... Probs will taste great.

eermiyaev (author)2016-03-31

Интересно. Может когда-нибудь попробую

lynmiller (author)2016-03-31

Воу! и вы хорошо знаете по-англыски! Super job.

The cloud 1808 (author)2016-03-31

so it can be eaten?

nanaverm (author)The cloud 18082016-03-31

Sure! They pop like small droplets in your mouth when you bite them. I tried some at a frozen yogurt store where you can buy them as toppings. Refreshing and fun!

pcoates (author)2016-03-31

I just tried making this with Canadian Whiskey! worked OK but took no time at all to get an opaque film over the 'caviar' and altering the look. I think the alcohol is leaching out of the food matrix and drying when it comes in contact with the air, so these (Alcohol ones) wont keep very long and should be used within an hour or so.

loki2012 (author)2016-03-30

alcohol? say, wiskey?

alarter202 (author)loki20122016-03-31

put in rubbing alcohol for starting fires OMG mini firecrackers

RussianDude (author)loki20122016-03-31

I didn't try to make it with alcohol, but it's a good idea!

BryanB7 (author)2016-03-31

I will be doing this. It will be great at parties. Thank you so very much. I love everything Russian our countries should share more . Russia is a beautiful country I have been there two times now and cant wait to go back.

Curious Georgia (author)2016-03-31

can't wait to try this, thank you

Yonatan24 (author)2016-03-31

This looks really cool, And your English is great!

Thanks for sharing!

RussianDude (author)Yonatan242016-03-31

Thanks!

madhamish (author)2016-03-31

Apparently calcium lactate can also be used (it's what the top chefs use in 'molecular gastronomy) it's supposed to give a better flavour than calcium chloride.

Excellent instructable, your English is better than some people who use it as their first language.

MacaroniMonkey (author)2016-03-31

Really neat trick!

Ulincsys (author)2016-03-31

While calcium chloride is indeed commonly used in foods, over-ingestion may have side effects: https://en.wikipedia.org/wiki/Calcium_chloride#Hazards

bkonfuzius (author)2016-03-31

wonderfull. just one notion: make sure the alginate and the CaCL2 are food grade

okimprollydrunk (author)2016-03-31

Well done! I can see this being used a lot in mixology. I am curious how long they last.

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